1. Low Substitution Degree (DS 0.4–0.6):
Inexpensive, moderate water solubility, not resistant to acid salts.
Applications: Instant noodles, biscuits, simple thickener.
2. Medium Substitution Degree (DS 0.6–0.9):
Good water solubility, stable, versatile.
Applications: Bread, cakes, general beverages, jams, yogurt (most commonly used).
3. High Substitution Degree (DS 0.9–1.0):
Acid-resistant, salt-resistant, transparent, highly stable.
Applications: Acidic beverages, dairy beverages, ice cream, meat products.
In short:
Medium substitution degree is used in general foods; high substitution degree is used in acidic/milk/ice/meat products.
